This Best-Ever Chicken Salad is really wonderful. Perfect for incredible chicken salad sandwiches, or ton top of a lovely bed of green. Either way, you’re just going to love this Best-Ever Chicken Salad!
Ingredients :
- 3 – 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well)
- 2 tablespoons quality olive oil
- 1 cup of seedless grapes, sliced in half (red and green varieties are great)
- 1 cup almonds, thinly sliced (optional)
- 1 celery stalk, sliced
- 4 scallions, thinly sliced, white and green parts
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt (start with 1/2 teaspoon, then add more, to taste)
- Freshly ground pepper
Instructions:
- Pre-heat oven to 350 F.
- Rub oil all over the chicken pieces and sprinkle with salt and pepper.
- Bake for 35 to 45 minutes (internal temp should reach 165 F). .
- Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
- In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
- In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
- Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
- Refrigerate for at least an hour.
- Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Enjoy!
